Aguachile - Guatemalan Shrimp Ceviche

Prep Time
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"Fiery chiles are the perfect counterpart to lime drenched sweet shrimp and crisp sharp radishes in this easy version of a classic Guatemalan ceviche."

Original is 5 servings


  • Serving Size: 1 (242.3 g)
  • Calories 224.4
  • Total Fat - 12.4 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 136.5 mg
  • Sodium - 2495.4 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 2 g
  • Sugars - 2.9 g
  • Protein - 20.7 g
  • Calcium - 66.1 mg
  • Iron - 1.1 mg
  • Vitamin C - 33.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Rinse and drain the shrimp well. Combine with the next five ingredients and toss well. Cover and place in the refrigerator for two hours.

Step 2

Add the radishes, tomatoes and cilantro to the shrimp. Toss well and return to refrigerator for another 2 hours. When the shrimp is ready, it will be pink and firm to the touch.

Step 3

Serve with traditional saltine crackers or freshly made tortilla chips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the shrimp, look for rock shrimp, which are sweeter and have a firmer texture than other types.
  • For a spicier ceviche, use jalapeno chiles instead of serrano.

  • Substitute rock shrimp with cooked, peeled and deveined prawns. The benefit of this substitution is that prawns have a slightly sweeter taste that complements the other flavors in the ceviche. Additionally, prawns are larger than rock shrimp, so they will provide more texture and flavor to the dish.
  • Substitute serrano chiles with guajillo chiles.

Variation 1: Spicy Shrimp Ceviche Replace the serrano chiles with habanero chiles and add 1/4 teaspoon of cayenne pepper to the marinade.

Variation 2: Tropical Shrimp Ceviche Replace the tomatoes with 1/2 cup of diced mango and 1/4 cup of diced pineapple. Add 1/4 teaspoon of ground cumin.

Grilled Corn with Lime Butter: Sweet grilled corn on the cob topped with a zesty lime butter, perfect for cutting through the spiciness of the ceviche.

Cucumber and Tomato Salad: A light and refreshing salad featuring cucumbers, tomatoes, and a tangy lime vinaigrette to complement the flavors in the ceviche.


Q: What type of shrimp should I use for this recipe?

A: Rock shrimp is recommended for this recipe, however you can use other types of shrimp if desired.

Q: How long should I marinate the shrimp?

A: The shrimp should be marinated for a total of 4 hours, 2

1 Reviews


My husband and I both very much enjoyed this ceviche. We wound up not actually eating it until the next day and it was still great.


review by:
(31 Aug 2017)

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Fun facts:

1:The traditional Guatemalan ceviche was popularized by the ancient Mayan civilization.

2:This dish is a favorite of celebrity chef Mario Batali, who has served it at many of his restaurants.